The Best Mexican Beef Short Ribs this Side of the Dutch Oven

I don’t know about you, but every once in awhile I actually CRAVE short ribs. There is just something about how tasty they are that makes my mouth water when I think about them. Wow, writing about them is making me wish I had one to sink my teeth into right now.

I remember my grandma always tossed in a couple of bone marrow bones into her pot with the short ribs. I swear it gave all the ingredients a buttery flavor. For those of you who’ve tasted bone marrow you know what I’m talking about. For the rest of you who haven’t, don’t knock it ‘til you try it.

We recently tested our own beef short ribs in our new IMUSA Enamel Dutch Oven and they turned out perfect, better than perfect, if there’s such a thing. The meat just slid off the bone. Are you craving some yet? Gosh darn it ‘cause I am.

This Dutch Oven brewed the ribs to perfection. My grandma had one just like the one we used, blue and all. The seal in this pot allowed all the juices to stay where they needed to stay, in the meat.  If you like short ribs as much as I do, you are going to love this simple recipe. This is the ultimate in comfort food especially when the meat is surrounded by all the vegetables. It’s the perfect winter meal and perfect for Super Bowl! Yum-yum, eat ‘em up!

Makes: 4 servings

Ingredients

4 pounds beef short ribs

2-3 bone marrow bones, adds some extra flavor (optional)

1 tablespoon olive oil

2 ounces of liquid smoke per pound of ribs
(recommend Claude’s Brisket Marinade Sauce)

3 red potatoes, quartered

2 carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered

2 ears of corn, quartered

½ onion, sliced

2 bay leaves

1 fresh rosemary sprig

1 teaspoon crushed oregano

1 teaspoon dried parsley

1 teaspoon salt

½ teaspoon pepper

Directions

Arrange all the ribs and bone marrow flat (optional) on a foil-lined roasting pan, casserole dish, or Dutch Oven. Pour olive oil and liquid smoke over the ribs. Surround with potatoes, carrots, and corn. Sprinkle the spices and rosemary sprig over the meat then add the onions over the meat.

Cover roasting pan with aluminum foil or oven safe lid and bake at 350 degrees for 2 to 2 1/2 hours.

Grab one of the bones sticking out and try to spin it. If it spins with little or no resistance, ribs are done.

Remove the foil, turn the meat over and bake for an additional 15-20 minutes.

Remove the bay leaves before serving.

Thank you IMUSA for this beautiful Dutch Oven. We enjoyed cooking our beef short ribs in it and hope others enjoy it as much as we did. We look forward to many more uses!

For more information on this product you can contact IMUSA directly, or check out the product here.

Photography by Jeanine Thurston

Pottery by Cherie Mahon available at cmahon@myawai.com and in the Santa Fe Art District at CoArt

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2 Responses to “The Best Mexican Beef Short Ribs this Side of the Dutch Oven”

  1. 1
    Gabriela — February 4, 2011 @ 3:28 pm

    I’ve been eyeing those pretty blue dutch ovens at CVS for months! I love the speckled blue enamel, it reminds me of a cazuela my grandma used to have.

    Can’t wait ’til you have some to give away ;) hint hint ;)

    • muybuenocookbook replied: — February 7th, 2011 @ 9:44 am

      I’ll be sure to give IMUSA the hint ;) LOL!

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